Here's another recipe you might want to consider for your squash bounty! It's really a basic run of the mill squash dressing that we all pretty much have, this one using fresh bread crumbs. I decided to add in a bit of Trinity and some Cajun seasoning, just to bump up the flavor a bit.
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Summer Squash Dressing
From the Kitchen of Deep South Dish
2 pounds of summer squash
4 slices of bread
1/4 cup (1/2 stick) of butter
1/2 cup of chopped Vidalia onion
1/4 cup of chopped green bell pepper, optional
1/8 cup of chopped celery
1/2 teaspoon of garlic, minced
1 can of condensed cream of chicken soup
2 eggs, beaten
Kosher salt and freshly cracked black pepper, to taste
Pinch of Cajun seasoning (like Slap Ya Mama), optional
Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch baking dish. Set aside. Bring a medium pot of water to a boil. Slice the squash, add to the pot and bring the squash to a boil. Boil for about 5 minutes or until tender. Meanwhile, toast the bread. Tear into pieces and pulse in the food processor until you have about 2 cups of crumbs; set aside.
Melt butter in a skillet and saute the onion, bell pepper and celery until softened, about 3 to 4 minutes. Add the garlic and cook another minute. Drain the squash, place into a large bowl and mash. Combine the soup and beaten egg; add to the squash mixture. Add salt, pepper and Cajun seasoning; mix well. Add the bread crumbs and mix. Turn out into prepared baking dish and bake at 350 degrees F, for about 40 to 45 minutes, or until bubbly and lightly browned.
Note: Any summer squash will work for this casserole. I used yellow crookneck squash - you'll need about 4 of them.
Source: http://deepsouthdish.com
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12 comments:
I LOVE summer squash, I could eat it every day. What a great dressing recipe! I like bland stuffing so I bet I would just eat it up exactly as given!
Have you ever noticed that seed companies like to describe squashes as "meaty," but I have yet to see a steak company assure us their meat had a good, "squashy" flavor, LOL...
LOL Penniwig - yeah, this was delicious but needed more punch for my taste buds so I'll jazz it up next time I make it for sure.
As I enjoy squash and dressing, I'm liking that you can "marry" the two. I wouldn't have thought of it. Now when my grandma starts sending me the over-abundance from her garden in a few weeks, I'll have one more application for summer squash. Thank you!
Hope you had a lovely weekend!
huh...very different...it sounds really good!! What a lovely idea to combine squash & dressing. :P
Hi! I just came over from SITS. Wow that looks delicious -- fattening, but delicious!
That looks awesome! I've just started becoming a fan of squash..yum!!
What a unique twist on stuffing. I havent tried anything like this before. Sounds yummy. I like extra punch to my stuffings also.
I love squash recipes. thanks for yet another I can try.
I make this with only one modification.. I use crumbled cornbread rather than the toasted regular bread. Also a bit more spicy seasoning..
I use the pepperidge farms stuffing and cheddar cheese in my squash casserole and there are never any leftovers.This gives it that extra punch that ya'll are talking about.mary1day
Yeah, ya know this is just a very basic squash dressing. I think it's time to jazz it up too!!
I have always been a fan of the Pepperidge Farms stuffing mixes. They are seasoned very nicely. Even my mama used them!!
Never had summer squash dressing. I think I will now! :)
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